Gluten free and totally yummy! The pastry is lovely and crumbly, just like the real thing.
Ingredients – makes 6 mini tarts (12 serves)
2 cups brown rice flour
2 eggs (free-range/organic)
1/2 cup coconut oil
1 pinch himalayan pink salt or sea salt
1.5 tbsp water
4 cups mixed berries
2 tbsp maple syrup
1 tsp vanilla essence
3 tsp corn flour
Partially defrost 4 cups frozen berries. Pre-heat the oven to 225C (fan based) and grease 6 x 12 cm tart tins with coconut oil, making sure to grease the sides as well.
In a bowl, combine the rice flour, coconut oil and salt and use a fork to press them together until flakes are formed. Partially beat the eggs and then add these and the water to the dry ingredients and mixed together until sticky.
Form the pastry into a ball and then divide into six pieces. Place each of the six pieces into a tart tin and press the pastry down and into shape using the back of a teaspoon and clean fingers to form the sides.
Mix the partially defrosted berries with the maple syrup, vanilla essence and cornflour, making sure the cornflour is fully mixed in and there are no white bits. The cornflour helps bind the liquid from the berries.
Spoon the berry mixture over the pastry and place the tins into the oven for 20 minutes, turning half way through to ensure they are cooked evenly. Check the tarts near the end to make sure the sides are not burning.
Allow to cool a little before removing from the tart tins and sprinkle with coconut flakes (optional). The tarts are quite large so can be made smaller in 6cm tins, or served in 1/2 portions. Enjoy on its own, or with a dollop of natural yoghurt or coconut cream.